Raw beef done right is one of the most elegant things you can put on a table, and this version delivers that silky, melt-on-your-tongue texture that makes carpaccio so special. The key is a brief stint in the freezer, which firms up the tenderloin just enough to slice it paper-thin without tearing — a small trick that makes a huge difference in the final presentation. Instead of a heavy dressing, the finishing oil here is built entirely from extra-virgin olive oil, fresh lemon, and bright herbs, which means you get clean, vibrant flavor without any refined or industrial oils sneaking in. That matters more than people realize with a dish like this, where the dressing is front and center rather than buried in a sauce. The briny pop of capers and the peppery bite of baby arugula round everything out, giving each forkful a little contrast and lift. It comes together quickly once the beef is prepped, making it an impressive starter that doesn't require hours in the kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Wrap the beef tenderloin tightly in plastic wrap and place it in the freezer for 25–30 minutes, until the exterior is firm to the touch but not frozen solid — this makes slicing much easier.
While the beef chills, whisk together the olive oil, lemon juice, lemon zest, parsley, chives, and 1/4 tsp sea salt in a small bowl until combined. Set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)